Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla | Bartender Tsunetaka Imada of Angel’s Share

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan

Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie

Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture | Bartender Marc Rodriguez of ATOMIX

Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Pastry Chef Kelly Mencin of Rolo’s

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

Lemon, Watermelon, Basil, Seltzer | Bartender Natasha David

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

Soy Sauce, Garlic, Shallots, Roasted Delicata Squash, Scallions | Chef Zhan Chen of Potluck Club

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Amontillado Sherry, Vermouth, Orange Juice, Banana, Strawberry | Bartender Natasha David

Roasted Mushrooms, Pickled Mushrooms, Confit Mushrooms, Mushroom Bouillon, Hazelnut Oil, Lemon, Chives | Chef Telly Justice of HAGS